Saturday, January 29, 2011

Garlic and Herb Baked Chicken

4 pieces chicken
3-4 Tbsp. wheat-free tamari soy sauce
4 large or 6-8 small garlic cloves
lots of dried parsley and paprika
1/2 tsp each basil and thyme
sea salt

Put washed chicken in a baking dish with about 1/4 to 1/3 inch water in the bottom.  Pour the tamari over chicken pieces.  Sprinkle each chicken piece very generously with crushed, dried parsley, covering the entire surface of each piece.  Next, sprinkle on just as much paprika.  Sprinkle about 1/8 tsp of basil and thyme over each piece of chicken and add sea salt as desired.  Crush the garlic and place it in the water surrounding the chicken.  Bake at 350 degrees F for 30-4- min.  After the first 10 min, baste the chicken with the garlic and juices from the bottom of the dish.  Baste every 10 min until crispy and done.

Friday, January 28, 2011

Pesto-Coated Baked Chicken

1 pound boneless skinless chicken cutlets (1/2 inch thick)
1/2 cup plus 1 tablespoon prepared pesto
1 1/2 tsp sour cream
1 1/2 tsp mayonnaise
1 tbsp shredded parmesan cheese
1 tbsp pine nuts

1.  Preheat oven to 450 degrees.  Arrange chicken in single layer in shallow baking pan.  Combine pesto, sour cream and mayo in small cup.  Brush over chicken.  Sprinkle with cheese and pine nuts.

2.  Bake 8 to 10 min or until chicken is no longer pink in center.

Makes 4 servings.